These are prepared as follows: Mix ingredients with water into stiff dough; knead well, mould, place in bread tins, and bake in slack oven for from 1½ to 2½ hours (or weigh off dough into ½ lb. pieces, mould into flat loaves, place on flat tin, cut across diagonally with sharp knife and bake about 1½ hours).

81.—Apple Bread

2 lbs. entire wheat meal doughed with 1 lb. apples, cooked in water to a pulp.

82.—Rye Bread

2 lbs. rye flour, ¾ lb. ground rice.

83.—Plain Wheat Bread

2 lbs. finely ground whole wheat flour.

84.—Corn Wheat Bread

1 lb. whole wheat flour, 1 lb. cornmeal.

85.—Rice Wheat Bread

1 lb. ground rice, 1 lb. whole wheat flour, 1 lb. white flour.

86.—Date Bread

2 lbs. whole wheat flour, ¾ lb. chopped dates.

87.—Ginger Bread

¾ lb. whole wheat flour, ¾ lb. white flour, ¼ lb. chopped preserved ginger, a little cane sugar.

88.—Cocoanut Bread

1 lb. whole wheat flour, 1 lb. white flour, ½ lb. cocoanut meal, some cane sugar.

89.—Fig Bread

1½ lbs. whole wheat flour, ½ lb. white flour, ½ lb. chopped figs.

90.—Sultana Bread

½ lb. ground rice, ½ lb. maize meal, ½ lb. white flour, ½ lb. sultanas.

91.—Fancy Rye Bread

1½ lbs. rye flour, ½ lb. currants and chopped peel, a little cane sugar.